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Flavorful Mexican Hot Chocolate Lemon Bars Recipe with a Spicy Twist

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These lemon bars combine the bright tang of lemon with the rich warmth of Mexican hot chocolate spices, creating a comforting dessert with a subtle spicy kick. Perfect for potlucks, family gatherings, or a special treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon salt
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • ⅓ cup (80ml) freshly squeezed lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • ½ teaspoon baking powder
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • Pinch of salt
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, and ¼ teaspoon salt.
  2. Add 1 cup cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or fingertips to work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces. Stir in 1 teaspoon vanilla extract.
  3. Press mixture firmly and evenly into the bottom of a 9×13 inch baking pan. Bake for 18-20 minutes until edges are light golden. Remove and let cool slightly.
  4. While crust bakes, whisk 4 large eggs and 1 ½ cups sugar in a large bowl until smooth and slightly frothy. Sift in ¼ cup flour, ½ teaspoon baking powder, 2 tablespoons cocoa powder, ½ teaspoon cinnamon, ⅛ teaspoon cayenne pepper, and a pinch of salt. Stir gently to combine.
  5. Stir in freshly squeezed lemon juice and 1 tablespoon lemon zest until mixture is thick and glossy.
  6. Pour filling over warm crust, spreading evenly. Bake for 25-30 minutes until filling is set but slightly jiggly in center.
  7. Remove from oven and cool completely on a wire rack (about 1-2 hours). Dust with powdered sugar if desired.
  8. Use a sharp knife to cut into squares or bars. For cleaner cuts, refrigerate for 20 minutes before slicing.

Notes

Chill butter before mixing for flaky crust. Sift dry spices with flour to avoid clumps. Do not overbake the filling; it should jiggle slightly when done. Cover with foil if browning too quickly. Cool completely before slicing for best texture. Adjust cayenne pepper to taste for spice level.

Nutrition

Keywords: Mexican hot chocolate, lemon bars, spicy lemon bars, cocoa lemon bars, easy dessert, potluck dessert, spicy chocolate dessert

Find it online: https://leilameals.com/flavorful-mexican-hot-chocolate-lemon-bars-recipe-with-a-spicy-twist/